Triglia with Cucumbers and Sweet Peppers

Ingredients

• 4  cherry tomatoes halved
• 0.5 cup cooking wine dry white
• 0.5  cucumber english seeds removed, and sliced into thin slices halved lengthwise , skin on
• 1 bunch flat parsley chopped
• 1  lemon zest 
• 6 tablespoons olive oil extra-virgin
• 0.5  passata rough tomato sauce
• 1  bell pepper red cored seeded sliced into thin strips
• 4 servings salt and pepper black freshly ground
• 4  triglia red or any other small fish, scaled and cleaned mullet

Equipment

• frying pan

Directions

1. In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.
2. Season the fish on both sides with salt and pepper.
3. Add fish to pan and cook for 3 minutes. Turn fish when cooked and add cucumber, pepper, and lemon leaf (or lemon zest). Cook for another 2 minutes.
4. Add white wine and cook until evaporated, about 2 minutes.
5. Add the passata and tomatoes and continue cooking for another 2 minutes. Season, to taste, with salt and pepper, sprinkle with parsley, and serve immediately.